Chef Manager: Innovative Menu Lead (Mon-Fri)

Northern Europe; Dublin; On-site; EUR 42,000 - 55,000; Full time

Job summary

Aramark Ireland is seeking a Chef Manager to lead food production, menu development and day-to-day catering operations at a client site in Dublin. The role oversees ordering, production, serving and staff management while delivering outstanding service to meet client demands.

The successful candidate will drive menu innovation, maintain HACCP standards and manage financial performance, including GP, labour and overheads, in a Monday–Friday schedule from 7:00 to 15:00.

Qualifications

• Previous experience in a similar food service environment.
• Innovative approach to menu design with strong attention to detail.
• Third level qualification (HACCP/Culinary Arts/Professional Cookery).
• Previous experience in Managing a Catering Team.
• Strong interpersonal skills.
• Flexibility and the ability to innovate.
• Commercial acumen, strong organisational and problem-solving abilities.

Responsibilities

• Assume full responsibility to produce food and to constantly introduce new and innovative menu options.
• Ensure that all daily menus are balanced and meet our customer requirements.
• Work with the Regional Manager to ensure, client and customer requirements are exceeded.
• Be flexible in their approach and will have the ability to meet with Clients.
• Have full financial accountability for the catering operation (driving sales, GP, labour, and overheads).
• Achieve budgeted gross margin through consistent costing and menu planning.
• Ensure the highest standards of Health and Safety and HACCP are maintained in the catering facility.
• Manage and develop the catering team.

Skills

Food service management

Menu design

Leadership

Budgeting

Education

Culinary degree or HACCP certification

Job description

Aramark Ireland is seeking a Chef Manager to lead food production, menu development and day-to-day catering operations at a client site in Dublin. The role oversees ordering, production, serving and staff management while delivering outstanding service to meet client demands.

The successful candidate will drive menu innovation, maintain HACCP standards and manage financial performance, including GP, labour and overheads, in a Monday–Friday schedule from 7:00 to 15:00.